Directions

1. Preheat oven to 375°F (190°C). Line Large Round Stone with Handles with Parchment Paper. Cut cheese block crosswise into twelve 1/4-in. (6-mm) slices with Santoku Knife. Cut each slice in half, creating two squares; arrange 2 in. (5 cm) apart on baking stone. Bake 14–-17 minutes or until cheese appears lacy and golden brown. Remove baking stone from oven. Cool crisps 1 minute on baking stone. Remove crisps to Stackable Cooling Rack with Mini-Serving Spatula; cool completely.
2. Meanwhile, for topping, juice limes with Citrus Press to measure 1 1/2 tbsp (22 mL). Combine 1 1/2 tsp (7 mL) of the juice, cream cheese, mayonnaise and seasoning mix in (2-cup/500-mL) Prep Bowl; whisk until smooth with Stainless Mini Whisk. Spoon topping into small resealable plastic bag; secure bag and set aside.
3. Seed and dice tomato using Utility Knife; set aside. Peel and remove pits from avocados using Avocado Peeler. Coarsely chop cilantro and finely chop onion with Food Chopper. Add avocado, cilantro, onion, remaining 1 tbsp (15 mL) lime juice, salt and black pepper to Stainless (2-qt./2-L) Mixing Bowl; mash until well blended using Mix '‘N Masher. Place scant Small Scoop of avocado mixture onto each crisp. Trim corner of bag filled with topping using Professional Shears; drizzle over avocado mixture. Garnish with diced tomato.